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Mar. 27th, 2010 05:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaThis is to my gluten-free and my Jewish friends.
The boy and I are hoping to do a Passover Seder dinner with his mother. I would like to do a savory kugel. But, uh. Last time I did a kosher-for-Passover kugel, the noodles (not being regular noodles, of course) sort of... dissolved, resulting in a Passover cheese and goo brick. Which. Was edible, as it tasted mostly of cheese, but was not exactly... what I was going for.
Does anyone have advice on cooking kosher-for-Passover noodles such that they don't immediately turn into, well, a goo-and-cheese brick?
(The girl who was raised Presbyterian but who is the only cook in this particular family group would thank you!)
The boy and I are hoping to do a Passover Seder dinner with his mother. I would like to do a savory kugel. But, uh. Last time I did a kosher-for-Passover kugel, the noodles (not being regular noodles, of course) sort of... dissolved, resulting in a Passover cheese and goo brick. Which. Was edible, as it tasted mostly of cheese, but was not exactly... what I was going for.
Does anyone have advice on cooking kosher-for-Passover noodles such that they don't immediately turn into, well, a goo-and-cheese brick?
(The girl who was raised Presbyterian but who is the only cook in this particular family group would thank you!)
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Date: 2010-03-30 04:15 pm (UTC)I stumbled on this lovely recipe this week--it occurs to me that one could probably substitute a layer of mashed potatoes above and below for the matzo if one were avoiding gluten.
(Does spelt have the same issues as wheat for gluten? I have seen spelt matzos, on rare occasions, but don't know if that wsould help any or not.)